Whoever said that vegetarian meals have to be boring, doesn’t understand anything. Try some great vegetarian recipes you can use for your lunches.
4 Easy Vegetarian Recipes to Loose Weight
Watch the video and discover the ingredients of each of these vegetarian recipes.
We assure you that you will love them.
Remember! You don’t have to be a vegetarian to enjoy them.
All are suitable for those who want to eat rich, healthy and very nutritious.
They are also perfect for a weight loss diet.
Don’t miss them.
Spinach and Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells.
Rich, comfort and delicious meal that you can eat for, lunch or dinner.
Follow this recipe to learn how to make stuffed pasta shells.
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more.
Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes.
Drain the liquids and let cool.
Chop the spinach mixture and transfer to a large bowl.
To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well.
Transfer to a piping bag.
When the water is boiling add the pasta and cook according to package directions.
Drain and place in a bowl with cold water.
Pour 1/2 cup of the tomato sauce into the bottom of baking dish.
Stuff each pasta shell with the spinach and ricotta mixture.
In a large baking dish, arrange the shells in a single layer, with the open side facing upwards.
Add to each stuffed shell one baby mozzarella ball.
Pour the remaining tomato sauce on top.
Sprinkle with cheese.
Cover with foil.
Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
Vegetable Curry Puffs
These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside.
This recipe is super easy to make and perfect for lazy lunch or dinner.
2 sheets Puff pastry, thawed
1 large Onion
3 cloves Garlic
1 tablespoon Grated ginger
2 medium Carrots
2 medium Potatoes
1 celery stalk, chopped
1 cup (150g) frozen peas
2 Green onions, chopped
2 tablespoons parsley, chopped
3-4 tablespoons Olive oil
1 teaspoon Curry powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric
Salt to taste
Pepper to taste
1 teaspoon thyme
1/3 (80ml) cup water/vegetable stock
In a large pan heat olive oil.
Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat.
Add crushed garlic, grated ginger and chopped celery.
Sauté for 2 minutes more.
Add spices, cook, stirring, for 1-2 minutes.
Add diced carrots, frozen peas and cook until carrots are tender.
Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes.
turn the heat off, add chopped green onions and parsley, stir and set aside to cool.
On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.
Scoop 1-2 tablespoons of the filling in the center of the square.
Fold it over to make a triangle and press the edges to seal completely.
Use a fork to make a crimping pattern on the edges.
Arrange the puffs on a baking tray lined with parchment paper.
Brush with egg wash.
Bake for 25-30, until golden brown.
Let cool for 10-15 minutes before serving.
If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.